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Brian Nummer

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Cooperative Extension

Professor

Professor

Educational Background

PhD, Microbiology, (Food Microbiology), Clemson University, 1991
MS, Microbiology, (Food Microbiology), Clemson University, 1988
BS, Microbiology, (Food Microbiology), Iowa State University, 1984


Biography

Dr. Nummer is a food microbiologist with more than 25 years experience in academia, industry, and cooperative extension.

Teaching Interests

Food Microbiology, HACCP, Good Manufacturing Practices, Better Process Control School, Employee-based Food Safety, Reduced Oxygen Packaging

Research Interests

Retail-foodservice Food Safety, Food Microbiology, Manufacturing food safety


Contact Information

Office Hours: 9 a.m. - 3 p.m.
Go toOffice Location: NFS 321
DialPhone: 435-797-2116
SendEmail: brian.nummer@usu.edu

Awards

Excellence in Agriculture Award, 2015

State of Wyoming

Food Safety Educator of the Year (NSF), 2014

National Science Foundation Inc. - Food Safety Summit

    Publications - Books & Book Chapters

      Books

    • Nummer, B.A, (2008). Food Safety Managers Course (Textbook). Utah State University Extension *
    • Book Chapters

    • Nummer, B.A, (2014). HACCP (Book Chapter): Regulatory Foundations for the Food Protection Professional. Springer
    • Nummer, B.A, (2014). Microbiology (Book Chapter): Regulatory Foundations for the Food Protection Professional. Springer
    • Nummer, B.A, Harrison, M.A, (2000). Beer: Encyclopedia of microbiology, 2nd ed.. Academic Press

    * Has not been peer reviewed

    Publications - Fact Sheets

    • Riggs, K., Nummer, B.A, (2017). Principles of boiling water canning.
    • Riggs, K., Nummer, B.A, (2017). Principles of pressure canning.
    • Nummer, B.A, (2009). Cleaning an Automatic Ice maker. Retail Food Safety Consortium: Utah State University Cooperative Extension *
    • Jahner, B., Nummer, B.A, (2009). Emergency food storage: canned foods. Utah State University Cooperative Extension *
    • Nummer, B.A, Jahner, B., (2009). Emergency food Storage: dry beans. Utah State University Cooperative Extension *
    • Lewis, L.K, Jahner, B., Nummer, B.A, (2009). Emergency food storage: vitamins. Utah State University Cooperative Extension *
    • Nummer, B.A, Jahner, B., (2009). Emergency food storage: wheat. Utah State University Cooperative Extension *
    • Darrington, J., Jahner, B., Nummer, B.A, (2009). Emergency food storage: white rice. Utah State University Cooperative Extension *
    • Memmott, M., Nummer, B.A, Brennand, C.P, (2009). Venison. Utah State University Cooperative Extension *
    • Nummer, B.A, (2008). Canning lemon or lime curd. Utah State University Cooperative Extension *
    • Nummer, B.A, (2008). Canning salsa in a boiling water canner. Utah State University Cooperative Extension *
    • Nummer, B.A, (2008). Food acidity and safety. Utah State University Cooperative Extension
    • Nummer, B.A, (2008). Hazardous food preservation and storage advice. Utah State University Cooperative Extension *
    • Nummer, B.A, Riggs, K., (2008). Principles of pressure canning. Utah State University Cooperative Extension *
    • Nummer, B.A, (2008). Raw milk safety facts. Utah State University Cooperative Extension *
    • Nummer, B.A, (2007). Canning quick breads unsafe. Utah State University Cooperative Extension *
    • Nummer, B.A, (2007). Food allergens. Utah State University Cooperative Extension
    • Nummer, B.A, (2007). Utah home food preservation update. Utah State University Cooperative Extension *
    • Nummer, B.A, (2006). Avian flu concerns: food safety and emergency food storage. Utah State University Cooperative Extension
    • Nummer, B.A, (2006). Canning gauges – important announcement. Utah State University Cooperative Extension *
    • Nummer, B.A, (2006). E coli outbreak in spinach - learning moments. Utah State University Cooperative Extension *
    • Nummer, B.A, (2006). Getting crisp home pickled vegetables. Utah State University Cooperative Extension
    • Nummer, B.A, (2006). Safe eggnog requires pasteurized eggs. Utah State University Cooperative Extension *
    • Olsen, , Washburn, , Hendricks, , Nummer, B.A, (2006). WATER: storage and emergency use. Utah State University Cooperative Extension
    • Nummer, B.A, (2005). Pole and bush beans. Utah State University Cooperative Extension
    • Nummer, B.A, (2005). Pressure canning hydrated wheat. Utah State University Cooperative Extension *
    • Nummer, B.A, (2005). Utah State University steam canning – position statement. Utah State University Cooperative Extension *
    • Nummer, B.A, (2004). Fermented foods: kefir. University Georgia National Center for Home Food Preservation *
    • Nummer, B.A, (2004). Home preservation of pecans. University Georgia National Center for Home Food Preservation *
    • Nummer, B.A, (2004). Resources for home freezing. University Georgia National Center for Home Food Preservation *
    • Nummer, B.A, (2003). Canning chocolate sauces unsafe. University Georgia National Center for Home Food Preservation *
    • Nummer, B.A, (2003). Resources for home food preservation. University Georgia National Center for Home Food Preservation *
    • Nummer, B.A, Andress, E.L, (2003). Resources for starting your own preserved foods business: can I sell my home preserved food? . University Georgia National Center for Home Food Preservation *
    • Nummer, B.A, (2002). : Historic origins of food preservation. University Georgia National Center for Home Food Preservation *
    • Nummer, B.A, (2002). Fermenting yogurt at home. University Georgia National Center for Home Food Preservation *
    • Nummer, B.A, (2002). Golden pepper jelly. University Georgia National Center for Home Food Preservation *
    • Nummer, B.A, (2002). Resources for home preserving pumpkins. University Georgia National Center for Home Food Preservation *
    • Nummer, B.A, (2002). Resources for home preserving tomatoes. University Georgia National Center for Home Food Preservation *
    • Nummer, B.A, (2002). Resources for home preserving venison. University Georgia National Center for Home Food Preservation *
    • Nummer, B.A, (2002). Resources for making jellied fruit products. University Georgia National Center for Home Food Preservation *

    * Has not been peer reviewed

    Publications - Curriculum

    • Nummer, B.A, Acidified Foods Processing Online Course. Utah State University Extension Food Safety Program *
    • Nummer, B.A, (2013). National Curriculum Framework. J Environmental Health
    • Nummer, B.A, (2010). Food Safety Managers Course v.5.. USU Extension
    • Nummer, B.A, (2008). Food Safety Managers Course v.4..
    • Nummer, B.A, (2007). Food Safety Managers Course v.3.. USU Extension
    • Nummer, B.A, (2006). Food Safety Managers Course v.2.. USU Extension
    • Nummer, B.A, (2005). Food Safety Managers Course v.1.. USU Extension

    * Has not been peer reviewed

    Publications - Journal Articles

      Academic Journal

    • Shrestha, S., Nummer, B.A, (2016). Survival of Salmonella spp. in low water activity chicken base paste and powder formulated at different salt levels. Food Control, 59, 663–668.
    • Walsh, M.K, Nummer, B.A, Chen, Y., Antilisterial activity of lactose monolaurate in milk, drinkable yogurt and cottage cheese. Letters in Applied Microbiology
    • Chen, Y., Nummer, B.A, Walsh, M.K, (2014). Anti-Listerial activity of lactose monolaurate in milk, drinkable yogurt and cottage cheese. Letters in Applied Microbiology., 58, 156-162. doi: doi: 10.1111/lam.12169
    • Pate, M., Nummer, B.A, (2013). Hand Safety for Specialty Crop Production Workers: A Pilot Study Investigating Frequencies of Minor Open-Wound Hand Injuries and Presence of Pathogenic Bacteria. Journal of Agricultural Safety and Health, 19:4, 227-236. doi: 10.13031/jash.19.10111
    • Pate, M., Nummer, B.A, (2013). Hand Safety for Specialty Crop Production Workers: A Pilot Study Investigating Frequencies of Minor Open-Wound Hand Injuries and Presence of Pathogenic Bacteria. Journal of Agricultural Safety and Health, 19:4, 227-236. doi: 10.13031/jash.19.10111
    • Nummer, B.A, Guy, S.M, Bentley, J.P, (2010). Knowledge assessment of food safety managers in Utah and its implication on the exam and instruction.. Journal Food Science Education, Vol.9.2010, 59-63. doi: MS20090791
    • Shrestha, S., Schaffner, D., Nummer, B.A, (2009). Sensory quality and food safety of boneless chicken breast portions thawed rapidly by submersion in hot water. Food Control, 20, 706-708.
    • Allen, K., Cornforth, D.P, Whittier, D., Vasavada, M., Nummer, B.A, (2007). Evaluation of high humidity and wet marinade methods for pasteurization of jerky. Journal of Food Science, 72, C351-C355.
    • Professional Journal

    • Nummer, B.A, (2016). Insights, Implementation and Innovation in FSMA-based Food Safety. The Manufacturing Confectioner, 96:12, 81-85.
    • Nummer, B.A, (2015). U.S. FSMA-mandated Food Safety Program. Manufacturing Confectioner, 95:11, 27-30.
    • Nummer, B.A, (2014). World-Class Food Safety in Foodservice. Food Safety
    • Nummer, B.A, (2013). Kombucha brewing under the US FDA model Food Code: Risk analysis and processing guidance. Journal Environmental Health, 76, 8-11. doi: 2013-JEH-029
    • Nummer, B.A, Smith, J., Shrestha, S., (2012). Survival Of Salmonella In A High Sugar, Low Water-Activity, Peanut Butter Flavored Candy Fondant. Food Control, 27, 184-187. doi: http://dx.doi.org/10.1016/j.foodcont.2011.11.037
    • Nummer, B.A, McMahon, D.J, Shrestha, S., Grieder, J., (2011). Survival of Salmonella Serovars Introduced as a Post-Aging Contaminant during Storage of Low-Salt Cheddar Cheese at 4, 10, and 21 C. Journal Food Science, 76:9, M616-M621. doi: 10.1111/j.1750-3841.2011.02430.x
    • Nummer, B.A, McMahon, D.J, Shrestha, S., Grieder, J., (2011). Survival of Listeria monocytogenes introduced as a post-aging contaminant during storage of low-salt Cheddar cheese at 4, 10, and 21C . Journal Dairy Science, 94:9, 4329-4335.
    • Nummer, B.A, Schaffner, D., Andress, E., Fraser, A., (2011). Current Food Safety Issues of Home-prepared Vegetables and Herbs Stored in Oil. Food Protection Trends, 31:6, 336-342.
    • Nummer, B.A, Fraser, A., Marcy, J., Klein, R., (2010). Assessing food safety training needs of environmental health specialists in the U.S.: focus group summary. J Environmental Health, 72, 16-17.
    • Nummer, B.A, Fraser, A., (2010). Surveying the food safety training needs of environmental health specialists in the U.S.. J Environmental Health, 72, 18-23.
    • Shrestha, S., Cornforth, D.P, Nummer, B.A, (2010). Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade. J Food Science, 75:7, C607-C612.
    • Harrison, J., Harrison, M., Kendall, P., Sofos, J., Andress, E., Nummer, B.A, (2005). Effects of preparation methods on the microbiological safety of home dried meat jerky. J Food Protection, 67, 2337-2341.
    • Nummer, B.A, (2004). an interactive home food preservation tutorial in Flash. J Extension, 42
    • Public or Trade Journal

    • Nummer, B.A, (2010). Process control: Cook-chill reduced-oxygen packaging in retail and foodservice operations. . Food Safety Magazine, June/July *

    * Has not been peer reviewed

    Publications - Literary Journal

      * Has not been peer reviewed

      Publications - MultiMedia

        Web

      • , Nummer, B.A, (2009). Retail Food Safety Resources. Purdue University *
      • Nummer, B.A, (2008). Extension Food Storage. Utah State University Extension Food Safety program *
      • Nummer, B.A, (2008). Food safety manager’s certification - online. Utah State University Extension Food Safety program *
      • Nummer, B.A, (2008). Food safety manager’s certification - online. Utah State University Extension Food Safety program *
      • Nummer, B.A, (2008). Hazard analysis and critical control points – online. Utah State University Extension Food Safety program *
      • Nummer, B.A, (2007). Retail Food Safety Consortium. Utah State University Extension Food Safety program *
      • Nummer, B.A, (2006). Extension Food Preservation. Utah State University Extension Food Safety program *
      • Nummer, B.A, (2006). Meat and poultry processing at retail - online. Association of Food and Drug Officials
      • Nummer, B.A, (2005). Extension Food Safety. Utah State University Extension Food Safety program *
      • Andress, E.L, Nummer, B.A, (2001). National Center for Home Food Preservation. *
      • Other Media

      • Nummer, B.A, (2008). UTAH STATE UNIVERSITY researcher seeks to keep food safe from the farm to the fork. UTAH STATE UNIVERSITY Research Matters
      • Nummer, B.A, (2008). Food Safety Managers Certification (DVD). *

      * Has not been peer reviewed

      Publications - Technical Reports

        * Has not been peer reviewed

        Publications - Translations & Transcripts

          Publications - Other

            Bulletins

          • Nummer, B.A, (2010). Food preservation: understanding recommendations and risks. Utah State University Extension
          • Nummer, B.A, (2010). Pectin 101. Utah State University Extension *
          • Nummer, B.A, (2010). Prickly pear cactus juice is low acid. Utah State University Extension
          • Newspaper

          • Nummer, B.A, (2009). Canning mistakes: If it sounds too good to be true ...August. St George Examiner
          • Nummer, B.A, (2007). Love me TENDER: : Marinades are crucial for moist, tasty barbecued meat. Daily Herald
          • Nummer, B.A, (2007). Food safety can be easy for college kids. Statesmen
          • Nummer, B.A, (2006). Do you have tips for home food preservation safety?. Utah State University Extension – Ask a Specialist Column
          • Nummer, B.A, (2006). Most food-borne illness begins at home. Deseret News
          • Nummer, B.A, (2006). Some Like it hot…. Standard Examiner
          • Nummer, B.A, (2006). National outbreak of E. coli spreading through spinach. Statesmen
          • Nummer, B.A, (2005). A taste of Business. Deseret News
          • Nummer, B.A, (2005). A taste of Business. Wall Street Journal
          • Nummer, B.A, (2005). Preserve produce and your sanity with partnership with 'ease of freeze'. News Observer
          • Nummer, B.A, (2005). Put Summer on Ice. News Observer
          • Other

          • Gonzalez, A., Flores, N., Thomas, J., Nummer, B.A, (2009). “Carna Seca” (Meat jerky) - DVD. New Mexico State University
          • Nummer, B.A, (2008). : Food safety manager’s certification - DVD. Utah State University Extension Food Safety program *
          • Nummer, B.A, (2008). HACCP Short Course and Template. *
          • Nummer, B.A, (2007). Proceedings of the retail foodservice food safety roundtable conference.
          • Nummer, B.A, (2005). Food preservatives. 2nd ed. : Food Science and Technology Lebensmittel-Wissenschaft und –Technologie.
          • Nummer, B.A, (2003). Hazard review for Listeria monocytogenes in minimally processed refrigerated foods at the consumer and foodservice processing level. University Georgia, National Center for Home Food Preservation
          • Nummer, B.A, Andress, E.L, (2003). Home preservation of fruit spreads and preserves. University Georgia, National Center for Home Food Preservation
          • Nummer, B.A, Andress, E.L, (2003). Pickling for home food preservation: Overview of pickled, acidified, and acid foods. University Georgia, National Center for Home Food Preservatio
          • Nummer, B.A, Andress, E.L, (2002). Curing and smoking meats for home food preservation literature review and critical preservation points. The University of Georgia, Cooperative Extension Service

          * Has not been peer reviewed

          Scheduled Teaching

          NDFS 6160 - Principles of Food Toxicology, Fall 2017

          NDFS 5110, 6110 - Food Microbiology, Spring 2017

          NDFS 6160 - Principles of Food Toxicology, Fall 2016

          NDFS 5110, 6110 - Food Microbiology, Spring 2016

          NDFS 5111, 6111 - Food Microbiology Laboratory, Spring 2016

          NDFS 6150 - Principles of Food Sanitation, Spring 2016

          NDFS 6160 - Principles of Food Toxicology, Fall 2015

          NDFS 5110,6110 - Food Microbiology, Spring 2015

          NDFS 5111,6111 - Food Microbiology Laboratory, Spring 2015

          NDFS 6150 - Principles of Food Sanitation, Spring 2015

          NDFS 6180 - Food Safety Inspection and Auditing, Fall 2014

          NDFS 6160 - Principles of Food Toxicology, Fall 2014

          NDFS 6150 - Principles of Food Sanitation, Spring 2014

          NDFS 6180 - Food Safety Inspection and Auditing, Fall 2013

          NDFS 1050 - Food Safety Manager Certification, Fall 2013

          NDFS 6160 - Principles of Food Toxicology, Fall 2013

          NDFS 1050 - Food Safety Manager Certification, Summer 2013

          NDFS 5110,6110 - Food Microbiology, Spring 2013

          NDFS 1050 - Food Safety Manager Certification, Spring 2013

          NDFS 6150 - Principles of Food Sanitation, Spring 2013

          NDFS 6160 - Principles of Food Toxicology, Fall 2012

          NDFS 1050 - Food Safety Manager Certification, Summer 2012

          NDFS 5110,6110 - Food Microbiology, Spring 2012

          NDFS 1050 - Food Safety Manager Certification, Fall 2011

          NDFS 6110 - FOOD MICROBIOLOGY, Spring 2011

          NDFS 5110 - FOOD MICROBIOLOGY (CI), Spring 2011

          NDFS 1050 - FOOD SAFETY MANAGER, Spring 2011

          NDFS 5110 / 6110 - Food Microbiology and lab, Fall 2010

          NDFS 6170 - Food Quality Assurance and Safety, Fall 2010

          NDFS 6170 - Food Quality and Safety, Summer 2010

          NDFS 5110 - Food Microbiology, Spring 2010

          NDFS 6110 - Food Microbiology, Spring 2010

          NDFS 5110 / 6110 - Food Microbiology and lab, Spring 2010

          NDFS 6170 - Food Quality Assurance and Safety, Spring 2010

          NDFS 5110 / 6110 - Food Microbiology and lab, Fall 2009

          NDFS 6170 - Food Quality Assurance and Safety, Fall 2009

          NDFS 5110 / 6110 - Food Microbiology and lab, Spring 2009

          NDFS 6170 - Food Quality Assurance and Safety, Spring 2009

          NDFS 5110 / 6110 - Food Microbiology and lab, Fall 2008

          NDFS 5110 / 6110 - Food Microbiology and lab, Spring 2008

          NDFS 6670 - Biosecurity and Crisis Management, Fall 2007

          NDFS 5110 / 6110 - Food Microbiology and lab, Fall 2007

          NDFS 6670 - Biosecurity and Crisis Management, Spring 2007

          NDFS 5110 / 6110 - Food Microbiology and lab, Spring 2007

          NDFS 6670 - Biosecurity and Crisis Management, Fall 2006

          NDFS 4070 / 5070 - Experimental Foods and lab, Fall 2006

          NDFS 5110 / 6110 - Food Microbiology and lab, Fall 2006

          NDFS 6670 - Biosecurity and Crisis Management, Spring 2006

          NDFS 4070 / 5070 - Experimental Foods and lab, Spring 2006

          NDFS 5110 / 6110 - Food Microbiology and lab, Spring 2006


          Extension

          Food preservation & Storage (home food safety), 2007 - Ongoing
          Small business food safety, 2007 - Ongoing
          Food safety manager certification program, 2005 - Ongoing
          Retail and foodservice food safety, 2005 - Ongoing
          Civil rights-general plan, 2005 - Ongoing
          Food Storage (food safety), 2010 - 2014

          Graduate Students Mentored

          Sujan Ancharya, Nutrition, Dietetics and Food Sciences, August 2015
          Abdullah Alijian, Nutrition, Dietetics and Food Sciences, January 2011 - December 2013
          Evgeny Permyakov, Nutrition, Dietetics and Food Sciences, January 2011 - December 2012
          Lori Karnes, Nutrition, Dietetics and Food Sciences, January 2011 - December 2012
          Saathvik Chukkapalli, Nutrition, Dietetics and Food Sciences, July 2009 - August 2012
          Subash Shrestha, Nutrition, Dietetics and Food Sciences, January 2008 - May 2012
          James Grieder, Nutrition, Dietetics and Food Sciences 2011